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–+ servings

13-minute Banquet

Adapted from a recipe in the Casserole Cook Book, page 138.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can luncheon meat, (12 oz / 340 g)
  • whole cloves, as needed
  • 1 tablespoon butter
  • 1 can yams, drained, (11 oz / 311 g)
  • salt, as desired
  • ⅓ cup peach preserves, or pineapple preserves

Instructions
 

  • Slice luncheon meat into 8 slices, stud with whole cloves as desired.
  • Melt the butter in a large non stick pan, when hot, brown the luncheon meat on both sides.
  • Push the meat to the side and add the yams. Sprinkle with salt as desired.
  • Spoon preserves over the yams and meat, continue cooking on low heat until hot and glazed, basting often, about 5-10 minutes.
  • Serve and enjoy.

Notes

High cost per serving, still researching luncheon meat, and will make a shortcut to prepare the yams from fresh.